Brussels Sprouts

I can has brussel sprouts.


With a paring knife, pluck it off the stem, and half them.


Garlic… but this time, sliced, not minced.



Cast iron skillet. Red pepper flakes, salt, and BACON GREASE. Turn up to medium.


Sprouts in, cut side down. When you run out of room, just throw the rest on top. Cover, and let sit for 5 minutes or so.



Check the sprouts for carmalization (if it’s gone all black on one side, don’t worry, they’ll still taste good), toss sprouts around, and throw the garlic in. Turn heat to low, and cover again.




Sprouts should be tender. Remove from pan, turn heat up, deglaze with a splash of sherry, then put sprouts back in, and toss to coat. Season to taste.